浅论控制啤酒的发酵度

An Elementary Study into the Controlling of Attenuation of the Beer

摘要:

本文从发酵控制的角度,用“量”的概念阐述了如何合理、准确地控制发酵度的问题。实践表明,通过外观发酵度与实际发酵度之间的固定关系,可以确定外观糖度与酒精度之间的关系,从而可以简化预测手段,准确有效地预测和控制成品的酒精度和发酵度。

Abstract:

How to control the attenuation of the beer reasonably and accurately is studied from fermentation control with the quantitative concept. It is shown through practice that the relation between the apparent sugar content and alcohol strength can be determin